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Chicken Noodle Soup Recipe

Ingredients for Chicken Noodle Soup:

2 medium onions
2 garlic cloves, crushed
2 medium carrots
2 large sticks celery
1-2 cups of shredded roast chicken (leftover scraps from a roast dinner are ideal.)
Dried fine rice noodles
Frozen sweetcorn
2 Bay leaves
2 Rosemary sprigs
1 bunch of parsley, chopped.
Home-made chicken stock
Rock salt to taste


Dice the onions and place in a large saucepan with a little olive oil; fry gently until translucent then add the garlic. Chop the vegetables and add them to the onions, frying over a medium heat. Add the liquid – chicken stock and any additional water needed, to make up around 3 litres of soup. Put the Bay, Rosemary and salt into the pan and bring to the boil. Allow to simmer for 20 minutes, then add the rice noodles, sweetcorn, chopped parsley and roast meat. Adjust seasoning to taste. Simmer for a further 5 minutes and serve.

Note: Check the instructions on the rice noodles. Most of the fine ones only need around 3 minutes in boiling water to be cooked through, but brands vary in cooking time – you may need to cook for longer.




The Herbal Clinic in Swansea provides natural healthcare with the use of organic herbs, acupuncture and iridology.



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